I make these mashed potatoes unbelievably creamy, rich, and silky enough to steal the spotlight from the main dish. One spoonful and you’ll see why they never last long at my table.
I’m obsessed with mashed potatoes that don’t apologize for being rich. These are the kind I pile onto my plate before anything else, all silky, thick, and shamelessly buttery.
Heavy cream gives them that lush, almost whipped texture I crave, while Yukon Gold potatoes keep every bite tasting full and potato-forward, not bland or gluey. And the flavor?
Deep, mellow, salty, ridiculously satisfying. I love them next to roast chicken, steak, turkey, or honestly just on their own with a spoon.
But the best part is that glossy, creamy finish that makes me go back for one more scoop. Always.
Ingredients
- Yukon Golds make it buttery and smooth, while Russets bring that classic fluffy vibe.
- Heavy cream is the rich stuff.
It’s why every bite feels extra cozy.
- Butter melts in and makes the potatoes taste like holiday dinner, honestly.
- Whole milk loosens things up so they’re creamy, not gluey or too thick.
- Kosher salt wakes everything up.
Without it, potatoes taste kind of flat.
- Black pepper adds a little warmth and keeps the richness from feeling too heavy.
- Garlic gives it that savory kick, if you’re into bolder mashed potatoes.
- Plus, chives or parsley add freshness and make the bowl look less beige.
- Basically, these ingredients turn plain potatoes into comfort food you’ll actually crave.
Ingredient Quantities
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1 1/2 inch pieces
- 1 cup heavy cream, warmed
- 6 tablespoons unsalted butter, cut into pieces
- 1/4 cup whole milk, warmed
- 1 to 1 1/2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced or crushed (optional)
- 2 tablespoons chopped fresh chives or parsley, for garnish (optional)
How to Make this
1. Place peeled and 1 1/2 inch cut potatoes in a large pot and cover with cold water by about 1 inch; add 1 to 1 1/2 teaspoons kosher salt to the water.
2. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
3. While potatoes cook, warm 1 cup heavy cream and 1/4 cup whole milk together in a small saucepan over low heat until hot but not boiling; keep warm.
4. Drain potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
5. Mash potatoes using a potato ricer or hand masher until mostly smooth and free of large lumps.
6. Add 6 tablespoons unsalted butter pieces to the hot mashed potatoes and stir until melted and incorporated.
7. Pour in the warm cream and milk mixture a little at a time, stirring until you reach a smooth, creamy consistency.
8. If using, stir in 2 cloves minced or crushed garlic now so the heat mellows the raw bite.
9. Season with freshly ground black pepper and additional kosher salt to taste, mixing gently but thoroughly.
10. Transfer to a serving bowl, garnish with 2 tablespoons chopped fresh chives or parsley if desired, and serve immediately.
Equipment Needed
1. Large pot
2. Vegetable peeler
3. Chef knife and cutting board
4. Colander or strainer
5. Small saucepan
6. Potato ricer or hand masher
7. Wooden spoon or heatproof spatula
8. Measuring cups and measuring spoons
9. Serving bowl and garnish spoon
FAQ
Creamy Mashed Potatoes With Heavy Cream Recipe Substitutions and Variations
- Heavy cream: substitute half-and-half plus 2 tablespoons melted butter per cup for similar richness, or use full-fat crème fraîche for a tangier, very creamy result.
- Unsalted butter: use equal amount salted butter and reduce added salt slightly, or use 1:1 olive oil for a dairy-free, slightly fruity flavor.
- Whole milk: replace with 1% or 2% milk for a lighter mash, or use warm unsweetened almond milk for a dairy-free option (expect a thinner texture).
- Yukon Gold or Russet potatoes: swap with russet if using Yukon and vice versa; for a firmer, slightly sweet mash use red potatoes, or use a 50/50 mix with cauliflower for lower carbs and a smoother texture.
Pro Tips
1. Salt the cooking water like the sea. Potatoes soak up flavor as they boil, so be generous with salt in the pot and you will need less at the end.
2. After draining, return the potatoes to the hot pot and let them sit on low heat for a couple minutes while gently shaking the pot now and then. That extra drying step keeps the mash from becoming gluey.
3. Warm butter and cream first and add them slowly. Cold dairy cools the potatoes and encourages gummy texture. If you want an extra silky result, push the potatoes through a ricer while they are still steaming.
4. For a gentle garlic note, simmer the garlic in the cream for a few minutes and then remove the cloves before adding the liquid. Roasted garlic works beautifully too if you prefer a sweeter, deeper flavor.
5. If you need to hold the mash before serving, keep it in a warm oven safe dish covered with foil and a little extra cream or butter on top. Stir gently before serving and adjust seasoning.
Creamy Mashed Potatoes With Heavy Cream Recipe
I make these mashed potatoes unbelievably creamy, rich, and silky enough to steal the spotlight from the main dish. One spoonful and you’ll see why they never last long at my table.
6
servings
360
kcal
Equipment: 1. Large pot
2. Vegetable peeler
3. Chef knife and cutting board
4. Colander or strainer
5. Small saucepan
6. Potato ricer or hand masher
7. Wooden spoon or heatproof spatula
8. Measuring cups and measuring spoons
9. Serving bowl and garnish spoon
Ingredients
-
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1 1/2 inch pieces
-
1 cup heavy cream, warmed
-
6 tablespoons unsalted butter, cut into pieces
-
1/4 cup whole milk, warmed
-
1 to 1 1/2 teaspoons kosher salt, plus more to taste
-
Freshly ground black pepper, to taste
-
2 cloves garlic, minced or crushed (optional)
-
2 tablespoons chopped fresh chives or parsley, for garnish (optional)
Directions
- Place peeled and 1 1/2 inch cut potatoes in a large pot and cover with cold water by about 1 inch; add 1 to 1 1/2 teaspoons kosher salt to the water.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- While potatoes cook, warm 1 cup heavy cream and 1/4 cup whole milk together in a small saucepan over low heat until hot but not boiling; keep warm.
- Drain potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
- Mash potatoes using a potato ricer or hand masher until mostly smooth and free of large lumps.
- Add 6 tablespoons unsalted butter pieces to the hot mashed potatoes and stir until melted and incorporated.
- Pour in the warm cream and milk mixture a little at a time, stirring until you reach a smooth, creamy consistency.
- If using, stir in 2 cloves minced or crushed garlic now so the heat mellows the raw bite.
- Season with freshly ground black pepper and additional kosher salt to taste, mixing gently but thoroughly.
- Transfer to a serving bowl, garnish with 2 tablespoons chopped fresh chives or parsley if desired, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 215g
- Total number of serves: 6
- Calories: 360kcal
- Fat: 26.3g
- Saturated Fat: 16.4g
- Trans Fat: 0.67g
- Polyunsaturated: 1.03g
- Monounsaturated: 6.42g
- Cholesterol: 75.5mg
- Sodium: 508.5mg
- Potassium: 712mg
- Carbohydrates: 28.1g
- Fiber: 3.33g
- Sugar: 3.45g
- Protein: 4.19g
- Vitamin A: 760IU
- Vitamin C: 29.8mg
- Calcium: 52.4mg
- Iron: 1.21mg
